Ingredients:

1 15 ozs. can hormel chili with beans

1 14 1/2 ozs. can diced tomatoes, undrained

1 cup water

2 cups minute rice

8 ozs. Velveeta, cut up

Directions:

Boil chili, tomatoes and water.  Add rice and cheese; stir.  Cover and remove from heat.  Let stand 5 minutes, covered.  Serve.

This is really good by itself or served in tortillas.

I am “borrowing” this recipe from What A Crock!  Check out her site, it’s fantastic!  This sounded really good and easy so I thought it was perfect for Sunday.  I’ll let you know what we think later.  Here it is:

Ingredients

3 tbsp tomato paste
3 cups dry red wine
3 cups beef broth
16 oz cubed steak or beef roast or stewing beef
2 medium cooking onions, sliced or 2 cups pearl onions
1 can (10 oz) whole button mushrooms
1 bay leaf
1/4 cup gravy thickener (bisto) mixed with 1/4 cup cold water
salt and pepper to taste

Directions

Blend tomato paste, beef broth and wine in the crockpot. Add beef, onions, mushrooms and bay leaf. Cook on low for seven hours. Mix gravy thickener with water and add to crockpot. Continue cooking for one more hour. Taste and season. Serve with rice or mashed potatoes. Serves four.

(notes from What a Crock) This is an excellent dish to make in advance and freeze – if you are the kind of person who prepares meals and puts them in the freezer. It also is a great dish for making a large batch and reheating during the week, as it just gets better with more cooking time.

It is FREEZING here today so I thought this would be a great thing to have.  Add to the fact that I have a lot to do and this is made in the crock pot, I couldn’t go wrong! (this is a Taste of Home recipe).

Ingredients

4 cups reduced-sodium V8 Juice
3 Tbsp. quick-cooking tapioca
1 Tbsp. Sugar
1/4 tsp. pepper
2 cups frozen green beans
2 cups fresh baby carrots, halved lengthwise
2 celery ribs, thinly sliced
1 small onion, chopped
1 1/2 pounds beef stew meat, cut into 1 inch cubes
Hot noodles cooked

Directions

In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5 qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours, or until beef is tender. Serve over noodles.

Monday – Barbecue cheese stuffed meatloaf with potatoes and baby carrots

Tuesday – 20 garlic chicken(in crock pot) with buttered noodles and steamed veggies

Wednesday- Round steak casserole (in crock pot)

Thursday – Leftovers Buffet

Friday – Creamy tomoato, meatballs, and rice bake

Saturday – Burgers, fries, and baked beans

Sunday – My baby’s birthday party at The Wisconsin Timber Rattler’s game

Will try to post recipes for these (if they require a recipe) as I make them. Or, add a link to them if I have already posted them. Thanks for stopping!

This one is very easy, and believe me I need it sometimes. Hope you enjoy!

8 ozs. uncooked tube or spiral pasta
1 lb. ground beef
6 bacon strips, diced
1 can (10 3/4 ozs.) condensed tomato soup, undiluted
1 cup (4 ozs) shredded cheddar cheese
BBQ sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to skillet. Add soup, beef and bacon. Heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with BBQ sauce and mustard if desired.